Tried the calzones again, better result...

First I spatchcocked a couple fryers and deboned the meat. After cutting up all the meat I mixed it with Ricotta, low moisture mozza, and some parm. I browned onions, garlic, and mushrooms till soft and added them to the pot. I used fresh baby spinach and wilted it oin some extra virgin olive oil and added it to the pot. After a good hand mixing I made the calzones and got the egg stabilized at 500. I had 2 pizza stones this time and a lower temp and they cooked nicely. I could have added some salt to the mix other than that it was nice to not have to eat chard bread.